Tiramisu
User Reviews
4.8
Tiramisu
Description
This Tiramisu recipe begins by creating a custard from egg yolks, sugar, and milk cooked gently to thicken, then chilled. Mascarpone cheese is blended into this custard, then folded with stiffly whipped cream sweetened with vanilla and sugar. Ladyfingers are quickly dipped in a mixture of espresso and rum, just enough to moisten without becoming soggy, and layered at the bottom of the dish. Half of the mascarpone cream filling is spread over the ladyfingers, with another soaked layer and cream layer repeated to create a classic layered dessert. The dish is dusted with cocoa powder and refrigerated for at least 24 hours to allow flavors to develop and the texture to set properly.
The whipped cream should be beaten gradually, increasing speed slowly to form stable peaks without overwhipping. Using room temperature eggs and mascarpone helps the mixture combine smoothly. The choice of crunchy Savoiardi (Italian ladyfingers) ensures the soaked layers hold their texture and don't become mushy. This tiramisu offers a balance of creamy sweetness with the bitterness of coffee and a hint of rum, making it a refined dessert that benefits from resting time in the fridge.
Ingredients
- 6 egg pasteurized, room temperature, yolk
- ¾ c. white sugar
- ⅔ c. milk
- 1 ¼ c. heavy cream
- 1 tsp vanilla extract
- 1 Tbsp sugar
- 1 lb mascarpone cheese room temperature
- ½ c. espresso room temperature, or strongly brewed coffee
- ¼ c. rum
- 1 ladyfinger cookies 7 oz (about 28 ladyfingers total, like Savoiardi
- 1 Tbsp unsweetened cocoa powder for dusting
Instructions
- In a medium bowl mix the egg yolks with ¾ c. sugar using an electric mixer. Then add the milk and mix until it’s smooth and a light yellow color.
- Pour into a sauce pan and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1-2 minutes, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator for 1 hour.
- In a medium bowl, beat cream with vanilla and 1 Tbsp. sugar until stiff peaks form. They peaks should stand when you stop whipping. Do not over mix.
- Remove yolk mixture from the fridge. Whisk mascarpone into the yolk mixture until smooth. Fold whipped cream into mixture.
- In a small bowl, combine coffee and rum. Dip the lady fingers into the mixture just long enough to get them wet, do not soak.
- Arrange half of the ladyfingers in the bottom of a 9x9 inch baking dish.
- Spoon half the mascarpone cream filling over the ladyfingers. Repeat layers.
- Cover and refrigerate at least 24 hours to let the flavors mix, but we would recommend 48 hours of chill time..
- Sprinkle with cocoa before serving.
Notes
- Use room temperature eggs and mascarpone for smoother mixing of the filling.
- Whip cream gradually and carefully to form stable, long-lasting peaks without overwhipping.
- Briefly soak ladyfingers in coffee and rum to avoid sogginess and preserve their texture.
- Choose crunchy Italian Savoiardi ladyfingers rather than softer cake-style for the best texture.
- Refrigerate the assembled tiramisu for at least 6 hours, preferably overnight, for optimal flavor and set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 35749 kcal
% Daily Value*
| Calories | 357.49kcal | 18% |
| Carbohydrates | 26.98g | 9% |
| Protein | 6.46g | 13% |
| Fat | 23.83g | 37% |
| Saturated Fat | 13.82g | 69% |
| Cholesterol | 182.37mg | 61% |
| Sodium | 67.05mg | 3% |
| Potassium | 68.85mg | 1% |
| Fiber | 0.35g | 1% |
| Sugar | 10.71g | 21% |
| Vitamin A | 924.75IU | 18% |
| Vitamin C | 0.11mg | 0% |
| Calcium | 84.43mg | 8% |
| Iron | 1.12mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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